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How to Make Whipped Cream (Bold Baking Basics)

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Hi Bold Bakers!

Whipping cream seems like a little bit of a no brainer right? Put cream in a bowl and whip with a whisk until it is thick.

However, it seems to be one thing that the Bold Baking Community struggles with and for good reason. In every country, cream is different. It comes in different forms and is called different things.

There is whipping cream, single cream, heavy cream and so on. It is a bit over whelming to be honest and you want to make use you buy the right cream because it is an expensive ingredients and you don’t want to mess it up.

Do you have trouble making my No Machine Ice Cream? I hear a lot that when trying to whip cream for my ice cream that it over whips. The only way to stop this from happening is to teach you what you need to look for as you are whipping. By knowing just by looking at the cream is a skill you can easily learn. Watch the video below where I show you where to stop and how not to over whip cream.

Here are a few countries where I know which cream works best for whipping: 

  • UK: Whipping Cream
  • Netherlands: Slagroom
  • Philippines: Whipped cream or heavy cream

How to Whip Cream Successfully:

1. Use cold cream – Cream has to be cold to whip. If it is not cold from the fridge it is very hard to get it to whip to stiff peaks.

2. Chill your bowl – If you live in a particularly warm or humid climate, chill your bowl in the fridge. This will help the cream to stay cold while whipping.

3. Under whip rather than over whip – If you are making my 2 Ingredient No Machine Ice Cream  and are worried if you have whipped it too much, then stop whipping. It’s better to under whip then over whip. Over whipping cream can separate and make butter.

4. Keep a close eye – Never walk away from a machine while cream is whipping or you will make butter. Once it eventually starts to thicken it will thicken quite fast.

5. Watch my How To Video – This will show you what you should be looking for when whipping cream and also when you should stop whipping.

Do you know how many things you can make homemade like Condensed MilkDIY All Natural Food Coloring and Rolled Fondant to name a few. You can find all of my Bold Baking Basics here.

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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177 Comments

  1. Cordelia on May 19, 2016 at 4:50 pm

    Can we use ful cream milk to replace heavy cream?

    • Profile photo of Gemma Stafford on May 19, 2016 at 4:54 pm

      No, sorry that will not work for this recipe. You will need heavy, whipping, all-purpose or any fresh cream you have access to. Hope this helps 🙂

      • Fordane on June 20, 2016 at 11:07 pm

        Thanks. Can i use cream powder for this recipe?

        • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2016 at 2:14 am

          Hi there Fordane,
          In a word ‘NO’. The only thing for this recipe is fresh dairy cream, from cows milk, nothing else will do,
          Gemma 🙂

      • Saisa Pradhan on August 15, 2016 at 9:01 pm

        Hi Gemma,
        I wanted to ask why full cream milk cannot be whipped and if we cannot I really don’t think we will find whipped cream or heavy cream in Nepal, Kathmandu. ??

        • Profile photo of Gemma Stafford Gemma Stafford on August 16, 2016 at 12:50 am

          Hi Saisa,
          Fresh cream:
          This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 49.4% fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.
          In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry 🙂

      • Saisa Pradhan on August 16, 2016 at 9:35 am

        So do you know in what purpose we can use full cream milk

        • Profile photo of Gemma Stafford Gemma Stafford on August 17, 2016 at 2:37 am

          Hi Saisa,
          I am not sure what you mean? drink it I say, or use it in recipes 🙂
          If you mean can you make cream from it, well if you can separate the cream, which is about 3% of the milk, then you can, but this is usually done in the dairy,
          Gemma 🙂

          • Saisa Pradhan on August 17, 2016 at 4:36 am

            Thanks Gemma.
            I hope you come fast with some more new ideas.



          • Profile photo of Gemma Stafford Gemma Stafford on August 18, 2016 at 2:11 am

            Thank you Saisa 🙂



  2. n on May 20, 2016 at 12:17 am

    what are the various substitutes for cornstarch ?. A lot of mousse and pie recipes call for it.

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:52 am

      Hi there,
      The corn starch is usually used to thicken a recipe, it gives a light set finish to mousses and some custard type desserts. A substitute depends on the recipe. In some cases wheat flour will work, other times arrowroot or gelatin. Carrigeen moss is also used, so it depends on the other ingredients and the desired result.
      Gemma 🙂

  3. jessica on May 20, 2016 at 6:12 am

    hi gemma it seems like you live in the united states but i live in mongolia and heavy cream is not affordable here is there a way to make heavy cream?? cause i am craving your ice cream recipe =))

    • Nibha on April 1, 2017 at 11:54 pm

      you can microwave full cream milk for 2 mins, add clarified butter. Microwave for another 2 mins. Take out and blend it, then pop it in the fridge for 2 hrs before whipping.

      • Profile photo of Gemma Stafford Gemma Stafford on April 2, 2017 at 2:38 am

        This is interesting! I never knew this method before, thank you for sharing this. It would be interesting to know the proportions!
        Gemma 🙂

        • Gemma : Can you please check this out and workout the exact amounts and methods needed to make whipping cream from whole milk and butter? Thanks! on April 3, 2017 at 7:53 am

          You are the best!

          • Profile photo of Gemma Stafford Gemma Stafford on April 4, 2017 at 2:19 am

            Hi there,
            I am going to run this as an experiment when I get a moment. this is a common practice in some countries, and a useful thing to know,
            Gemma 🙂



          • AZFIREBALL56 on April 4, 2017 at 9:46 am

            Thanks for taking this on as an experiment. Hope it works (making whipping Cream from whole milk and butter)…that would be very useful to a lot of people throughout the world!
            I think some of us would be interested in knowing just how you approach a problem like this….you know..baking experiments.
            Thanks for all the good stuff you provide us ‘bakers’.



          • Profile photo of Gemma Stafford Gemma Stafford on April 5, 2017 at 1:56 am

            Yes, and I agree, this is a great idea. I will get to it.
            Thank you, this has been on my mind,
            Gemma 🙂



  4. Kayla on May 20, 2016 at 9:04 am

    I still can’t get it to that consistenty. It won’t get fluffy it will just stay really dull and liquidy, no matter how long I whip it :/

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:27 am

      Hi Kayla,
      This is because your cream is not what I use. The only one that will work is full fat dairy cream, 49.4% fat content. Fresh, natural and chilled, from cows milk.
      Anything else is a product and will not work for you, sorry,
      Gemma 🙂

    • Annie on May 31, 2016 at 12:23 am

      I need a recipe too :(?

      • Profile photo of Gemma Stafford Gemma Stafford on May 31, 2016 at 2:19 am

        Hi Annie,
        There is no recipe, it is what it is, fresh dairy cream from cows milk. I know this is not available everywhere, but it is the only one which will do for the ice cream recipes,
        Gemma 🙂

        • Profile photo of anka anka on June 11, 2016 at 2:50 am

          is there a way to make whipping cream??

  5. Opan on May 20, 2016 at 12:01 pm

    Hi Gemma,
    How long do you beat the soft-peak cream after adding in the condensed milk to form stiff peaks? Mine (26% fat) was all ok until I added in my homemade condensed milk which was cold as well but looked less thick than yours. The mix became very liquid and beating longer gave me no result. Thanks 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 3:17 am

      Hi Opan,
      This is the wrong cream, it needs to be 49.4% fat content, otherwise it will not hold its shape.
      Gemma 🙂

  6. neha kotwal on May 20, 2016 at 10:10 pm

    Thanks so much …but where are the measurements given….I didn’t find them..

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 2:39 am

      Hi Neha,
      Do you mean for the ice cream recipe? these are with the recipes here on the website.
      The cream is fresh dairy cream, full fat 49.4% fat content, chilled and whipped, nothing added, nothing taken away.
      Nothing else will whip for you. Lots of ‘whipped cream’ products in some countries are not dairy cream, but a manufactured product. This will not work for the ice cream recipes.
      Gemma 🙂

  7. Claudia Weidman on May 20, 2016 at 11:15 pm

    How many minutes until stiff peaks? 3-4 minutes?

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 2:35 am

      Hi Claudia,
      the most important thing is that it is the correct cream. you will need double, fresh, full fat dairy cream, 49.4% fat content, which has been chilled in the fridge.
      Then if it is really fresh it will whip up in a minute or so. If it is the wrong cream it will never whip.
      Gemma 🙂

  8. anka on May 21, 2016 at 2:39 am

    hi gemma it seems like you live in the USA but i live in mongolia, here heavy cream is not affordable is there a way to make heavy cream?!

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:21 am

      Hi Anka,
      That is probably true for a lot of places where dairy is not part of the diet. I am sorry to hear it. It is a natural product. I buy it in the dairy section of my store, it is liquid, and will spoil if not used within a few days. It is a full fat cream, 49.4% fat content, and is easily whipped when cold.
      nothing else will work for these recipes, I am sorry,
      Gemma 🙂

    • Shannon on January 29, 2017 at 5:48 pm

      Anka, I don’t know if this is available in your area, but I’m a big fan of full fat coconut cream (that comes from coconut milk). It naturally has a consistency not too far from whipped cream. Gemma has another video where she makes her sweetened condensed milk with coconut cream. It all sounds delicious!

      • Profile photo of Gemma Stafford Gemma Stafford on January 30, 2017 at 1:32 am

        Hi Shannon,
        Thank you for jumping in to this discussion. The biggest question here on Bold Baking is the fresh cream/vegan alternatives one.
        It is difficult for we, who have access to so many foods, to understand that fresh dairy cream is unknown in so many countries, and canned coconut milk can also be hard to find. It is always great to get your help,
        Gemma 🙂

  9. uma on May 23, 2016 at 3:35 am

    Thanks ……Gemma ….

    • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2016 at 11:58 am

      Hi Uma,
      You are welcome, thank you for being in touch,
      Gemma 🙂

  10. Maria from Hong Kong. on May 23, 2016 at 6:18 am

    Hi Gemma,really thanks for you videos,very clear for all steps.May I ask can I just use normal full cream milk to do it(The whipping cream) ?

  11. Maria from Hong Kong. on May 23, 2016 at 6:30 am

    Hi Gemma, If I can’t just use normal full cream milk to turn to whipped cream, can I made my heavy cream first,like full cream milk ,add 5 grms of lemon juice,stir and wait for 5 mins,it’s haevy milk,then using that to make my whipping cream,I wonder.Thanks a lot.

    • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2016 at 11:53 am

      Hi Maria,
      No! this will not work for this recipe. What you are describing is a soured milk/buttermilk substitute.
      I use a full fat fresh dairy cream, 49.4% fat content. Nothing else will work for this recipe.
      I do know that this is not available easily everywhere, sorry,
      Gemma 🙂

  12. Nymphia on May 23, 2016 at 10:06 am

    Which is better – fresh cream or whipping cream & what’s the difference between them?

    • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2016 at 11:38 am

      Hi Nymphia,
      Fresh dairy cream is best. I think what you call whipping cream is not actually a dairy cream, but a manufactured product. This will not work in my ice cream recipes. I use fresh full fat cream, 49.4% fat content, this is in liquid form when I get it, I whip it to stiffen it and to incorporate air. It will spoil if not kept in the fridge.
      Gemma 🙂

  13. sneha on May 23, 2016 at 11:47 pm

    which cream should i use in india here

    • Profile photo of Gemma Stafford Gemma Stafford on May 24, 2016 at 8:48 am

      Hi Sneha,
      For ice cream you need full fat dairy cream from cows milk, nothing else will do.
      Gemma 🙂

    • Profile photo of Shivaram Shivaram on August 15, 2016 at 10:30 am

      Hi sneha, Amulwhipping cream (30% fat) works in India. Chill the cream very close to 0 deg C. I have tried it today it works. Good luck.

      • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 12:56 pm

        I am delighted to see you bold bakers helping each other out here, and me too! it is hard for me to know all of the available products around the world,I appreciate your input,
        Gemma 🙂

      • Amor Tano on February 11, 2017 at 9:50 am

        hi maam Gemma i just want to ask you can i use this whipping cream for ice ream

        • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 9:33 am

          Think I got to this one! No, it is not suitable, sorry,
          Gemma 🙂

    • Virginia on August 15, 2016 at 12:37 pm

      You get brands like Tropolite and Rich’s Cream in India. Also, Amul has a special cream for whipping which has a higher fat content; it’s a red and white tetra pack as opposed to the blue and white one. I used it just last week to make the 2-ingredient ice-cream and it worked perfectly fine.

      • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 12:45 pm

        Hi Virginia, thank you so much for your input here. I do not know so much about the brands available around the world. Some of them are not suitable as they have additives, i appreciate your help,
        Gemma 🙂

        • Virginia on August 15, 2016 at 1:09 pm

          I am so glad I could help! I love the no-machine ice cream method. I made the vanilla base and added some lemon juice. It tasted like cheesecake so then I added some crushed digestives mixed with butter and it was an instant hit! Absolutely love your recipes.

          Thank you for that!

          • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 1:15 pm

            I really appreciate your help, and you clearly know how to work with food! nice suggestion!
            The cream conundrum is one of the most frequent questions here, I will be using your response to help others, thank you,
            Gemma 🙂



  14. Khadeejah Muhammed on May 24, 2016 at 2:31 am

    Gemma… hey?
    Love ur recipes. quite popular with my 10 yr old.
    Am from India…would like to know whether you can u show how to make homemade whipping cream or is that possible?

    • Profile photo of Gemma Stafford Gemma Stafford on May 24, 2016 at 8:43 am

      Hi Khadeejah,
      The cream I use is fresh dairy cream, from cows milk, 49.4% fat content. This is the cream I use in my ice cream recipe. Nothing else will work for this. As I understand it this is not available everywhere. I can just whip this with a whisk.
      Gemma 🙂

  15. Nadine on May 24, 2016 at 2:50 am

    hi Gemma, is it okay to use all purpose cream as substitute?

    • Profile photo of Gemma Stafford Gemma Stafford on May 24, 2016 at 8:38 am

      Hi Nadine,
      No, it will not work for this recipe. The cream I use is fresh dairy cream, 49.4% fat content, I buy it from the refrigerator in the store, and it will spoil in a few days, this is the only cream which will work for the ice cream recipe.
      Gemma 🙂

  16. Ayishakamran on May 26, 2016 at 7:16 am

    Pls can u show how to make hot chocolate lava cake ??
    It will be very nice of u

    • Profile photo of Gemma Stafford Gemma Stafford on May 26, 2016 at 9:19 pm

      here you go here you go .It’s any easy recipe.

  17. Chasie Caduhada on May 28, 2016 at 12:49 am

    Hello Gemma! I love watching your videos on youtube because I can follow them easily because you explain it one by one and I can really understand it. By the way, I live in the Philippines and I can’t find any heavy cream or whipped cream in any grocery stores. Can I use the Nestle All Purpose Cream as an alternative for whipping cream? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2016 at 11:48 am

      Hi Chasie,
      No! for this recipe you need fresh, full fat dairy cream, from cows milk. I do know this is not available everywhere, but it is required for the ice cream recipes,
      Gemma 🙂

      • Chasie Caduhada on May 28, 2016 at 9:44 pm

        Thanks Gemma for your reply. Do you know any brands of fresh full fat dairy milk available here in the Philippines?

        • Profile photo of Gemma Stafford Gemma Stafford on May 29, 2016 at 1:44 pm

          Hi chasie,
          No I do not. I think dairy is not traditional in your country. Where you find it it will be in the refrigerated section of the store. It spoils at room temperature, very quickly, particularly in warm countries.
          Gemma 🙂

          • Chasie Caduhada on March 31, 2017 at 10:34 pm

            Hi Gemma! It’s me again. I wonder, what’s the difference between full fat dairy cream and full fat dairy milk? Lol.



  18. Kari on May 28, 2016 at 2:23 am

    Hi gemma…actually I live in india and I have confusion regarding the correct cream to whip…there are whipping powders available and also fresh creams and whipping creams…..so what should I opt for???also I don’t own a stand mixer or a hand mixer…but I own a whisk,a hand blender,and wet grinder . What should I use for the ice cream now??!

    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2016 at 2:51 am

      Hi Kari,
      The cream I use, and the only one which will work for the ice cream recipe, is fresh dairy cream. this is 49.4% fat content, also called double cream. I buy it in the cold cabinet in the store, it will go bad in a day or so if left out of the fridge. I do know this is not available everywhere, I am sorry!
      Gemma 🙂

  19. Mashal Fatima on May 28, 2016 at 4:09 am

    Hey Gemma its me again. I want to ask a question……we get fresh full fat cow milk from a village milk man…… after boiling it we refrigerate it and then we separate fresh cream from it….. can i use this fresh cream……because whipping cream tins which i buy from store doesn’t works. I tried to use this fresh cream once but I observed that it turns into butter within a single minute.

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2016 at 11:45 am

      Hi Mashall,
      Yes, this dairy cream is what you would use. I would not have imagined that it would be boiled first! When you whip it it turns to whipped cream, if you whip it too much it turns to butter, but it is the right thing.
      Gemma 🙂

      • Mashal Fatima on May 28, 2016 at 9:30 pm

        Thank u so much for guiding me…….and yes we boil the full fat milk and then refrigerate it…….by doing this it becomes very easy to separate cream from milk. 🙂

      • Hajra from Pakistan on July 17, 2016 at 10:30 pm

        Hi Gemma,

        Love your stuff and the way its presented. Regarding the fresh cream (from boiled fresh milk straight from the village dairy) its is pretty thick and forms a thick film on top as opposed to the liquid shown in the recipe. It’s thicker than whipped cream in terms of consistency and it obviously not light and airy. Is there any way to work with this?

        I’m pressing this cause I really want to use fresh unprocessed ingredients in my ice cream.

        • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2016 at 12:55 am

          Hi Hajra,
          This is a tricky question for me. The cream I have, and the one I am used to here in the US is from fresh, pasteurized milk, though I do not buy this straight from the Dairy as you do.
          This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 49.4% fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.
          I am not sure about what you are getting in your local dairy. Can it be whipped, and if it is what happens to it? I really have not come across this before, it sounds like this is a sterilized milk, and I am not familiar with this, sorry,
          Gemma 🙂
          In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!

  20. Lisa on June 4, 2016 at 8:05 am

    hi, gemma.
    in my country the heaviest fat cream that i found just 36% fat. is that work? sorry for my broken english.

    • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2016 at 2:35 pm

      Hi Lisa,
      I do not think that this cream will whip, though I never tried it. Chill it well before you try it out. I generally use a double cream, which is 49.4% fat content,
      Gemma 🙂

    • Ales on August 15, 2016 at 8:51 am

      Yes Lisa, it works. I live in Italy and the highest amount of fat is 36% and it works perfectly for Gemma’s ice cream 🙂

      • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 1:00 pm

        Hi Ales,
        thank you for this great help, i appreciate it,
        Gemma 🙂

  21. Celine on June 5, 2016 at 8:04 am

    Hi Gemma, i tried using cream that was labelled “Whipping Cream: European Fresh Cream” but when once I turned on the machine the cream splattered everywhere, even though my cream and bowl was cold. Then I tried whipping it at low speed and it still splattered around. So I tried using a normal whisk and it started to water even though it was still very white. Is the cream I am using wrong?

    • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2016 at 12:55 pm

      Hi Celine,
      This is probably not fresh dairy cream. The cream I use is full fat dairy cream, 49.4% fat content. This is the only cream which will work for many of my recipes, I am sorry! I do know this is not available everywhere,
      Gemma 🙂

  22. Laura Silva on June 5, 2016 at 12:50 pm

    Hello! Everytime I do whipped cream I have a problem which is, even when it gets the consistency I see on videos to cover cakes and so, after a while, it becomes liquid, almost as if… it starts melting? Not sure if this is understandable. And I just don’t understand why that happens…

    • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2016 at 1:42 pm

      Hi Laura,
      Fresh dairy cream is not available everywhere, and I suspect you are not getting the right thing. I use 49.4% fat content cream, which is from cows milk. It is almost impossible to get this wrong, unless you over-whip, when it will turn into butter. This is the most common difficulty for people here on my website, I am sorry,
      Gemma 🙂

  23. Profile photo of dachshund.circus dachshund.circus on June 7, 2016 at 3:39 pm

    This video was very helpful! I had never tried this and was nervous that I would ruin the whipped cream, but it turned out to be so easy!! I even used some leftover whipping cream to make some fresh butter too 😀

    • Anna on June 16, 2016 at 9:58 am

      Finally! I was wondering if it ever worked for anyone. ?

      • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 2:02 pm

        Hi Anna,
        This is such a normal thing for me, because I can so easily get the fresh cream. It is dairy cream, from cows milk, full fat, 49.4% fat content and liquid when I buy it. It cannot be done with anything else, I think this is what causes the confusion,
        Gemma 🙂

  24. Profile photo of CaptnRouge CaptnRouge on June 7, 2016 at 4:54 pm

    Hey Gemma
    Do you think it would be okay if I used Paul’s Heavy thick cream?

    • Profile photo of Gemma Stafford Gemma Stafford on June 8, 2016 at 1:47 am

      Hi there,
      I use a double dairy cream, which is 49.4% fat content. This is a fresh product, in liquid form, from the chill cabinet. This is the only one which will do.
      I do know that this is not available everywhere, and I am not clear about Paul’s brand, sorry!
      Gemma 🙂

  25. Profile photo of Ruqayyah Ruqayyah on June 8, 2016 at 10:07 am

    Please make homemade apple dip.

    • Profile photo of Gemma Stafford Gemma Stafford on June 9, 2016 at 2:48 am

      Hi there,
      Whipped cream from a pack is not right for the ice cream recipes. It needs to be fresh dairy cream, which is not always available everywhere.
      Apple dip is a simple recipe, cream cheese, brown sugar, vanilla extract, mixed to your taste until the sugar is melted. I wil add this to my list,
      Gemma 🙂

  26. Shamaila on June 9, 2016 at 8:32 am

    Hi Gemma??
    In our country heavy cream isn’t available and if I find it then it’s not affordable at all. Is making heavy cream at home possible and if it is can you share the recepie please please ??
    Lot’s of love from SHAMAILA to the dearest GEMMA..

    • Profile photo of Gemma Stafford on June 9, 2016 at 3:14 pm

      Thanks for your question. Heavy, whipping, all-purpose or any fresh full fat cream will work for this recipe. I’m working ona homemade heavy cream. I will see what I can do. Stay tuned 🙂

      • Shamaila on June 10, 2016 at 8:36 am

        Thank you soon much!!!!

  27. Profile photo of Hslind.hl Hslind.hl on June 9, 2016 at 4:43 pm

    Hi, gemma can i used oats instead of biscuit to make S’more pie.

    • Profile photo of Gemma Stafford Gemma Stafford on June 10, 2016 at 2:14 am

      Hi there,
      You will need to bake these off before you use as the base. You would need to make a crumble type base, perhaps combined with flour and butter, then bake it before you use it.
      Gemma 🙂

      • Profile photo of AZFIREBALL AZFIREBALL on June 10, 2016 at 10:06 am
        • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 2:06 am

          Hi there,
          Yes, this is a good article, I intend to add this information to my FAQ section. It is the biggest question I get here on BBB, very confusing for people who never had access to fresh double cream. thank you for being in touch,
          Gemma 🙂

  28. Barbara on June 10, 2016 at 2:39 am

    Hi, Gemma,
    my family loves your icecream. We live in Austria and our “Schlagobers” has 36% fat. My icecream is not as creamy as in your Videos, but it still turns out verry good. Once I mixed my cream with a little bit of Mascarpone(1 part Mascarpome, 2 Part cream) because I did not have enough and the stores were closed. It worked for us.
    Thank you and keep going.

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 2:49 am

      Hi Barbara,
      Yes, this is a problem for lots of people. The cream I use is a double cream 49.4% fat content, which whips thickly. The Mascarpone idea is a great one, giving almost a cheesecake type result. I would love the slightly sharp note here too, well done you!
      Gemma 🙂

  29. Profile photo of anka anka on June 11, 2016 at 2:55 am

    hi gemma its me again if you remember would you check this ???? would it work??

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 3:12 am

      Hi Anka,
      I remember my Mum had a Tupperware thingy, a container with a mixer inside which you shook to make cream. Remember that cream comes from cows milk. It is really the fat content of the milk. That means that the milk you use needs to be full fat, and you would need a lot of milk to get one pint of cream. The cream percentage of milk is as follows:
      3.25% Whole milk or regular milk
      about 2% 2% milk or reduced fat milk
      about 1% 1% milk or low fat milk
      0–0.5% Skim milk or nonfat milk.
      This is easily the biggest issue for my followers, getting the right cream. I do not have an easy answer,
      Gemma 🙂

    • Profile photo of blondebobbi blondebobbi on August 7, 2016 at 9:49 pm

      Looks like it works!

  30. Dakshata on June 12, 2016 at 4:35 am

    Hi gemma ,

    First of all thanks for superb receipe. But please give measurements for whipped cream receipe. Like how much one should use fresh cream in order to make 2 cups of whipped cream. One more thing can I use single cream?

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2016 at 3:17 am

      Hi Dakshata,
      You can assume that 1/2 cup of full fat cream, will make on full cup of whipped cream, it more or less doubles in volume when whipped.
      Single cream will not whip, it needs to be full fat 49.4% fat content to really whip and hold up,
      Gemma 🙂

  31. Aisha on June 13, 2016 at 9:49 am

    Hi gemma

    where i live the only whipping cream i can get countain 35% fat .. So obviously it’s not suitable for your ice cream recipe .. Any advice can help me here? ..

    Thanks ?

    • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2016 at 2:41 am

      Hi Aisha,
      I know this is a problem. Dairy is not always available in warm climates, because it is a fresh product and spoils really quickly. Some of the products described as ‘whipping cream’ is not actually fresh cream at all, but a substitute. The only thing which will work for the ice cream here is fresh, full fat cream, 49.4% fat content, in liquid form. Lower fat content creams will not whip,
      Gemma 🙂

  32. Profile photo of Romesa Romesa on June 14, 2016 at 5:32 am

    Hi Gemma!
    Can I use 30% milk fat cream to make perfect whipping cream

    • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2016 at 4:01 pm

      Hi Romesa,
      No! this will not whip for you, it will need to be 49.4% fat content to be perfect, this is double cream, fresh from cows milk. Nothing else will do,
      Gemma 🙂

  33. Jarin on June 14, 2016 at 4:20 pm

    Hey Gemma. I honestly love your videos. One question:
    Would the whipped cream that’s found in the cans work?

    • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 3:51 am

      Hi Jarin,
      In a word NO! It needs to be fresh cream from cows milk to work in this recipe,
      Gemma 🙂

  34. Profile photo of Cindy love Cindy love on June 15, 2016 at 7:55 am

    HI GEMMA,

    What brand of cream do u use for this recipe

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2016 at 1:10 pm

      Hi there,
      This is fresh cream, full fat, double from cows milk, it does not matter which brand as such as long as it is fresh dairy cream. The one which will whip is 49.4% fat content,
      Gemma 🙂

  35. Caro on June 18, 2016 at 5:59 am

    Hi Gemma,

    I have some good news for anybody here from Germany, who wishes to make your ice cream. I was very sad to read , that we need 49% cream because I couldn´t get that here. However we have a 35 % alternative called Konditorsahne and I thought well I´ll give it a try. And it actually worked! The Ice Cream has a beatiful texture and tastes amazing. Thanks for the wonderful recipe

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2016 at 12:03 pm

      Hi Caro,
      That is great! I am a little surprised that this worked for you as the fat content seems a bit low. However I am delighted. Your fellow Bold Bakers will be happy to hear this, thank you for letting me know,
      Gemma 🙂

  36. Isha on June 23, 2016 at 12:40 pm

    Hi Gemma.
    Here in India we get dairy free whipping cream which does forms stiff peaks,but it is very sweet in taste.
    Is the cream you use in every recipe sweet in taste too?And will it increase the sweetness of ice-cream too much?

    • Profile photo of Gemma Stafford on June 23, 2016 at 9:05 pm

      Thanks for your question. The cream used in my ice cream recipes are not sweet. You can use low fat or fat free condensed milk if you are worried about the ice cream being too sweet. Hope this helps 🙂

  37. Noelle on June 28, 2016 at 1:04 pm

    How much of the cream are you supposed to use?

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2016 at 6:13 pm

      That depends on your recipe you are making 🙂

  38. Sara on July 12, 2016 at 3:16 pm

    Hi Gemma,

    In my country (belgium) i can only find 35% cream (slagroom) you can easy whip it up but would it be good for the ice cream recipes? I search everywhere also in the netherlands but cant find anything higher then 35% 🙁

    • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2016 at 2:30 pm

      Hi Sara,
      This sounds like a long life cream! it may whip well if chilled down well beforehand. I am not sure if it will hold up when mixed with the condensed milk, but I would be prepared to try it. Chill everything down well before you start and work fast!
      Gemma 🙂

  39. Pari on July 16, 2016 at 5:33 am

    Hi gemma !!
    I have a request , can you make a video on a simple strawberry icing…
    I will be greatful to you..
    It’s my birthday coming up … and I want to make a cake myself for me ..
    And I love strawberristrawberries

    • Profile photo of Gemma Stafford Gemma Stafford on July 16, 2016 at 12:06 pm

      Hi Pari,
      Strawberries as best used as a decoration, rather than in the frosting, as they deteriorate really quickly, and affect the ‘keeping’ quality of the cake.
      Check out the Strawberry cheesecake here on the website, see also how berries are used in the ‘Naked Wedding Cake’. You can search for these here in the search bar,
      Gemma 🙂

  40. Faustine Caybot on July 17, 2016 at 12:37 am

    Thanks Gemma… but I am kinda confused, Can I use a Nestle Fresh Milk to make a whipped cream? I am from Philippines and it is easy to buy those kind of milks…

    • Profile photo of Gemma Stafford Gemma Stafford on July 17, 2016 at 2:00 am

      Hi Faustine,
      This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 49.4% fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.
      In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

      Cream cheese:
      The cream cheese: The cream cheese which I get here in the US is

  41. Profile photo of Mahmed Mahmed on July 19, 2016 at 12:33 pm

    Hi Gemma my name is Maleeha and can I just say I adore your cooking you are my idol and my inspiration because you make such hard recipes to look like a piece of cake lol I love you so much and I have a question can you please make a video on a chocolate dessert because I just love chocolate it is a special day for me on July 24 and I need your recipes plz reply love you soooo much bye

    • Profile photo of Gemma Stafford Gemma Stafford on July 20, 2016 at 1:22 am

      Hi Mahmed,
      Do search my recipes here on my website for lots of chocolate ideas! I have my work planned well ahead so will not be able to change that in time for your Birthday. I do hope you find something you like. My best ever chocolate cake is a great celebration cake, perhaps that will suit you. Happy birthday in advance, hope you have a lovely day,
      Gemma 🙂

  42. Profile photo of thinuroxz999 thinuroxz999 on July 25, 2016 at 10:55 pm

    Hi Gemma,
    Could you make a recipe to make Heavy Cream?

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2016 at 7:36 am

      Hi there,
      Firstly, if you do not have a thermometer it is impossible to get this really accurate. My Mum tends to judge this herself, somehow, and it is worth a shot, but I prefer to be sure.
      Fresh cream:
      This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 49.4% fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.
      In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  43. Profile photo of The Baker Kid The Baker Kid on August 8, 2016 at 5:56 am

    Are you allowed to put flavoring,like your mint,orange,or lemon extract?And can you color it?Because like yum…

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 11:28 am

      Hi there,
      Generally this is a delicate enough thing, and will not agree with every flavoring. It is a fresh product, so citrus will sour it for instance. cocoa powder however is a great addition, and makes a fabulous filling for eclairs, sponge cakes and meringues. It is particularly delicious on its’ own!
      Gemma 🙂

  44. fiza on August 15, 2016 at 8:38 am

    Hi gemma can u plz let me know what is this heavy cream called in india. I tried it with many things ……… but……… It didn’t work…?
    plz reply soon
    waiting for your reply
    love your videos
    love you
    u r my bigger bolder idol

    • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 1:07 pm

      Hi Fiza,
      This was thew suggestion from Virginia, here today:
      You get brands like Tropolite and Rich’s Cream in India. Also, Amul has a special cream for whipping which has a higher fat content; it’s a red and white tetra pack as opposed to the blue and white one. I used it just last week to make the 2-ingredient ice-cream and it worked perfectly fine.
      I do hope this helps,
      Gemma 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 1:13 pm

      did I respond to you Fiza?
      Here is what Virginia from India told us today:
      You get brands like Tropolite and Rich’s Cream in India. Also, Amul has a special cream for whipping which has a higher fat content; it’s a red and white tetra pack as opposed to the blue and white one. I used it just last week to make the 2-ingredient ice-cream and it worked perfectly fine.
      I do hope this helps,
      Gemma 🙂

  45. Moonzarin on August 15, 2016 at 9:44 am

    Hey gemman
    I love ur recipes. So i tried whipping cream (47.9% ) and within a minute or so it curdled. I tried it twice but the same thing happened. I dont know how but the cream seperates to a solid part and a liquid. I am sure i didnt overwhip it because it was only a minute or so. Pls let me know whats wrong
    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 12:59 pm

      Hi there,
      You made butter!
      When you over-whip it this is what happens. You can use the butter now in baking or to spread. You need to stop whipping when the cream thickens.
      Gemma 🙂

  46. Fathima Rifa on August 15, 2016 at 12:18 pm

    in your video you told that you would make a list of cream to be used in countries

    • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 12:49 pm

      Hi Fathima,
      I am working on a chart about cream. I need to do the research. It is a difficult one as some products are called fresh whipping cream, but they are really not what I use, leave it with me.
      Gemma 🙂

  47. Lori on August 15, 2016 at 12:35 pm

    Hi Gemma! I make my own whipped cream a lot and was excited when I saw your heading… but you didn’t add any sweetener? I know if you go to make ice cream the condensed milk is your sweetener. What if I wanted just to use the whipped cream for the top? What sweetener would you add and how much and when?
    Thanks!
    Lori

    • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 12:47 pm

      Hi Lori,
      I do not tend to sweeten fresh cream, it is a taste thing! If you like you can sweeten it with a touch of fine sugar, not too much though!Adding a little vanilla extract can provide the sweetness too, and is known a chantilly cream.
      Gemma 🙂

  48. falisha on August 15, 2016 at 4:25 pm

    well can i use the nestle cream for this because i am from pakistan and i love baking and whipping cream is like a big issue and one more thing whenever i frost a cake it starts to make small crumbs i mean the cake starts to mix with the cream and then i cant just frost the cake

    • Profile photo of Gemma Stafford Gemma Stafford on August 16, 2016 at 1:22 am

      Hi Falisha,
      I think you are right, fresh cream is a big problem in some countries. Virginia, one of the bold bakers in India gave me this suggestion:
      Cream, India: You get brands like Tropolite and Rich’s Cream in India. Also, Amul has a special cream for whipping which has a higher fat content; it’s a red and white tetra pack as opposed to the blue and white one. I used it just last week to make the 2-ingredient ice-cream and it worked perfectly fine.
      Can you find any of these? I do not know what else to suggest,
      Gemma 🙂

      • Profile photo of falisha falisha on September 11, 2016 at 5:37 pm

        well i dont think so it will be present in my city it may be in other city of pakistan btw thank you but right i am using milkpak cream and it is a great brand in my country but still i dont get that whipped cream though i beat it for long time and after 5 min of beating i put it back in the freazer to let it cool so it be whipped i am sorry for late reply i am busy with my schools these days btw i am 15 years maybe i dont know much about how to whip cream because i am like a starter in baking

        • Profile photo of Gemma Stafford Gemma Stafford on September 12, 2016 at 1:26 am

          Hi Falisha, I think this is a low fat cream with 25% fat content. This cream is unlikely to whip sufficiently to be good for my ice cream recipe. I use a full fat cream which is about 49% fat content. I understand from other bold bakers that a 36% fat content cream is successful, but I do not think your will work for this purpose, sorry, Gemma 🙂

          • Profile photo of falisha falisha on September 13, 2016 at 8:42 am

            its ok dont be sorry well i will try to find a full fat cream in my country i am sure i will find some btw i am very very big fan of ur baking well sometimes i think i should get baking classes from u as it is my dream to become an awesome baker thank u for teaching us so many think and that recipe for dulce de leche is very very helpful thank you????



          • Profile photo of Gemma Stafford Gemma Stafford on September 14, 2016 at 12:47 am

            Hi Falisha, I do know that the dairy cream is an issue for lots of people. I grew up in Ireland where cows are part of the landscape, and dairy is a huge part of the diet. We however do not have other lovely things growing in out gardens, like tropical fruits etc. Thank you for your lovely comments, I am happy to have you with us,
            Gemma 🙂



  49. Syakirah on August 16, 2016 at 6:01 am

    hi gemma! where i live there’re lots of creams to choose from. although none are whipping cream per se. the nearest fat content is cooking cream, will that do?

    • Profile photo of Gemma Stafford Gemma Stafford on August 17, 2016 at 2:46 am

      Hi there,
      where do you live?
      I am told by bold bakers that 35% cream will whip! I use a higher fat content one. You can try this, chill the cream really well before you try to whip it.
      Gemma 🙂

  50. Keerthana on August 16, 2016 at 9:07 am

    Hi Gemma,
    I never miss any of your videos. It so inspirational. Can you please post a video or let me know how to make whipped cream for frosting/ piping designs. I believe it needs to be stabilised. I am vegetarian.

    • Profile photo of Gemma Stafford Gemma Stafford on August 17, 2016 at 2:44 am

      This is an impossible task!
      If you are vegetarian do you use dairy – are you vegan? I have just launched a video on cream, this is fresh dairy cream, which can be used for frosting. it needs to be eaten really quickly as it spoils. I have never stabilized it for my purposes. It works as it is. Usually used for light cakes, such as egg sponges, and meringues, it is less successful in heave cakes as it is intrinsically light in texture. buttercream works better for most things, remember butter is derived from cream!
      Gemma 🙂

      • keerthana on August 17, 2016 at 3:33 am

        Thanks Gemma. I am not vegan. I use dairy in my diet. Its just I feel buttercream is too sweet for my palette. When I decorate a birthday cake with patterns on it ,the cream looses its shape after a while. That’s why I wanted to know if there is a way to stabilize it. Can I use vegetarian gelatin?

        • Profile photo of Gemma Stafford Gemma Stafford on August 18, 2016 at 2:16 am

          Hi there,
          the recommended stabilizers run from gelatin, to cornstarch, to meringue powder. if you can get meringue powder it would be the one i would choose. I have no experience of working with this, but i will experiment with it, thank you for bringing this to my attention, it is an issue in warm climates. I like (http://www.craftsy.com/article/stabilizing-american-buttercream) for solid advice,
          Gemma 🙂

  51. Suzie on August 16, 2016 at 9:10 am

    I chill my bowl and my beaters as well. I find it really does make a difference.

    • Profile photo of Gemma Stafford Gemma Stafford on August 16, 2016 at 3:26 pm

      makes a huge difference. Same thing with making my ice cream and also pastry making 🙂

  52. lile on August 27, 2016 at 2:42 am

    can i use pura cream or thickened cream or not

    • Profile photo of Gemma Stafford Gemma Stafford on August 28, 2016 at 3:00 am

      Hi Lile,
      It is a big question!
      In Australia this is a brand, and i think it is available in the chilled cabinet of the supermarket. If it is it is probably pure cream from cows milk. If it is on the shelf then it is a cream like product, and not the same thing. Fresh cream will spoil in a few days, even in the fridge, this is a way to know the difference!
      Gemma 🙂

  53. Shar on August 28, 2016 at 9:09 am

    Hey Gemma,

    I was making your 2 ingredient ice cream, and I decided to whip fresh cream using this recipe. You don’t get heavy cream where I live (Mumbai, India) so I used cold fresh cream, though it separates into a thicker and a thinner liquid, and I used both (which was probably my mistake). My kitchen is probably the hottest part of my house and it’s extremely humid here. The cream showed no sign of thickening and just got thinner – even after whipping it for a good 15 minutes or so in my stand mixer. I didn’t chill the bowl – which I shall do next time, and I luckily found a packet of dream whip and an ice bath to transfer the thin cream into to get it to finally whip. The ice cream was great regardless. Should I have not included the thinner part of the cream? Is there any other way to get it to whip? Love your recipes, and the basics are really helping me out! Thanks! xx

    • Profile photo of Gemma Stafford Gemma Stafford on August 29, 2016 at 12:41 am

      This is a tricky one!
      I use fresh cream from cows milk, from the chill section of my store. it will spoil in a day or so at room temperature, if over-whipped it will turn to butter!
      It sounds like you have a manufactured alternative. One of the other Bold bakers sent me this: Cream:
      India: You get brands like Tropolite and Rich’s Cream in India. Also, Amul has a special cream for whipping which has a higher fat content; it’s a red and white tetra pack as opposed to the blue and white one. I used it just last week to make the 2-ingredient ice-cream and it worked perfectly fine.
      I hope this will help you,
      Gemma 🙂

  54. Profile photo of Sophialumy Sophialumy on August 29, 2016 at 5:34 am

    hi Gemma,
    I am from Indonesia. When i went to the store they said that the cream was not selled. can you make a video of how to make homemade cream not whipped.Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on August 30, 2016 at 2:59 am

      Remember that this is an alternative to fresh dairy cream. You cannot actually make dairy cream, this is made by cows! The alternative will be useful for some purposes. As a topping, in cheesecakes etc. it cannot full replace the real thing!
      Gemma 🙂

  55. Ami on September 11, 2016 at 3:38 am

    Hi gemma..i really like your ice cream recipe..but a bit confuse.as i know there is 2 kind of whipping cream.one is for cake topping and one is for dessert..which one you are using?

    • Profile photo of Gemma Stafford Gemma Stafford on September 12, 2016 at 1:41 am

      Hi Ami, This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 49.4% fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.
      In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!

  56. Tionuh on October 9, 2016 at 3:59 pm

    Hi Gemma! When you make whipped cream, do you usually leave it unsweetened (for things like cream puffs or swiss roll cakes) or do you add a bit of sugar to it? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on October 10, 2016 at 1:29 am

      Hi there,
      Yes, I usually leave it unsweetened, as the other ingredients are sweet, so it balances things out. 🙂

  57. Kryztel on November 29, 2016 at 5:08 am

    Hi Gemma! can I use all-purpose cream in this recipe? in place of the heavy cream or whipping cream? And may I ask the similarities and differences of the three (all-purpose, heavy, whipping)? Also, can I use all-purpose cream in place of heavy cream and whipping cream for any recipe? sorry for the tons of questions though.

    • Profile photo of Gemma Stafford Gemma Stafford on November 29, 2016 at 8:48 am

      Hi there,
      Fresh cream:
      This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives are good for some purposes, but not for my ice cream recipe.
      All purpose cream is a product manufactured by Nestle, distributed in the Philippines, among other places, this is made with milk powder, and milk fats, it is not real fresh dairy cream, this cannot really be replicated,
      Gemma 🙂

      • Kryztel on December 14, 2016 at 7:14 am

        Can you give me the fat percentages of the different kinds of milks and creams please; so I’d have a guide. thank you a lot!

        • Profile photo of Gemma Stafford Gemma Stafford on December 16, 2016 at 4:01 am

          Type of cream Minimum fat content
          Single cream Contains no less than 18% milk fat (Not sterilised)
          Double cream Contains no less than 48% milk fat
          Whipping cream Contains no less than 35% milk fat
          Gemma 🙂

  58. Noor-ul-Ain on November 30, 2016 at 11:05 pm

    Hi Gemma,
    hope you are doing great….

    I am from Pakistan and am your huge fan and of-course of your recipes. I am going to try your no-bake Oreo cheese cake on birthday of my fiance. One thing which is bothering me that i have to send the cake to other city and the cake will for sure be staying whole day and night at the courier shop, where there is no cold storage or refrigerator which is unfortunate. I assume that the cake will melt during this time and will be ruined. What do you suggest me that the cake may not be ruined. As you know December is running now and the weather is not that much cold here yet so what should i do as i really want to surprise him by making his birthday cake.

    Awaiting your response.

    lots of love and prayers

    Noor

    • Profile photo of Gemma Stafford Gemma Stafford on December 1, 2016 at 1:43 am

      Hi there, this is the wrong cake for this! It needs to be kept refrigerated up to serving time. The ingredients are perishable, and it will indeed spoil. I would suggest the Best ever chocolate cake, which will have a better chance of holding up, though cookies would be best of all!
      Gemma 🙂

      • Noor-ul-Ain on December 1, 2016 at 1:50 am

        Thanks Gemma for your kind advise, i will surely act upon.

        Kindly give me the chocolate cake recipe as well as the cookies recipe which i will follow for sure….

        Awaiting your response.

        Thanks once again…

        • Profile photo of Gemma Stafford Gemma Stafford on December 1, 2016 at 2:06 am

          All of these recipes are here on my website, check them out!
          Gemma 🙂

  59. Jency Andrade on January 3, 2017 at 3:01 am

    Hi Gemma, i am one of your subscribers I really like how you make things simple in all of your recipes i am really inspired by you that I started to do some of your recipes like the ice cream. But the problem is here in the philippines whipped cream is hard to find and very expensive if you will find one i can see that in your suggestion that we can use all purpose cream Am i going to do the same procedures as shown on your video? thanks in advance and happy new year??????

    • Profile photo of Gemma Stafford Gemma Stafford on January 4, 2017 at 12:21 pm

      Hi there,
      This cream must be fresh dairy cream. All purpose cream in the Philippines (Nestle brand) is a powdered milk with milk fats, a good product, but not what will work in this recipe. There are other creams called all purpose, which are lower fat dairy cream, and these can work if well chilled before whipping.

      Fresh dairy cream: This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  60. RJ Pereyras on January 6, 2017 at 4:21 am

    Hey Gemma! Can you explain the difference of whipping cream and heavy whipping cream? I live here in the Philippines and there is whipping cream that is imported which is the Arla’s whipping cream. Is Arla’s whipping cream fresh? And did you bought the cream fresh from the cow but bought from the store? What brand are you using for your ice cream recipes?

    • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 4:04 pm

      Hi there,
      This is the most difficult question I get here. The cream I use is fresh dairy cream. This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, wil not work for everything.
      Arla is fresh dairy cream which has been heat treated to prolong its’ life. i have never used this for ice cream, but it is a good product for lots of purposes. The recipe for ‘whipped cream’ here on my website is not fresh dairy cream, it is a set milk, just a substitute really. I hope this helps,
      Gemma 🙂

  61. Joana on January 21, 2017 at 6:28 am

    If by chance anyone here is portuguese the best cream to use is “Natas Longa Vida”. It has 45% fat content. ?

    • Profile photo of Gemma Stafford Gemma Stafford on January 22, 2017 at 9:37 am

      Hi Joana, Than kyou for this, I will make a not of this for other Bold Bakers,
      Gemma 🙂

  62. MUNIRA on March 30, 2017 at 6:30 am

    Hii gemma..
    I am a big fan of yours… love all your recipes
    .. i hve made alot thngs frm ur videos..
    Jst one question please.. the fresh cream that is available here in tanzania is in a solid form.. while your video shows a liquid form. Will tht work for your ice cream recipe

    • Profile photo of Gemma Stafford Gemma Stafford on March 31, 2017 at 3:20 am

      Hi there,
      I am not sure what you are getting in Tanzania!
      The cream I use is fresh dairy cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  63. Chasie Caduhada on March 31, 2017 at 10:37 pm

    Hi Gemma! What should I use to whip cream if I don’t have a stand mixer, electric hand mixer nor a whisk? Can I use fork? Lol. I’m dead serious about this even though this sounds so funny! By the way, I’m still amazed by your videos! I love it!

    • Profile photo of Gemma Stafford Gemma Stafford on April 1, 2017 at 3:01 am

      Hi there,
      Two questions here, neither of which are silly!
      1. If you do not have a mixer you can use a fork, or better still two forks, back to back! I have done this before and it works, but you need elbow grease, and the right cream.
      2. The right cream is fresh dairy cream, not Milk. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Milk is not cream, the fat content of fresh dairy milk is 3.5% so will never whip up to be cream.
      Gemma 🙂

  64. Melen Grace Tornea on April 19, 2017 at 1:24 am

    hi can i ask you on how to make all purpose cream nestle into a whip cream hope you can reply

    • Profile photo of Gemma Stafford Gemma Stafford on April 19, 2017 at 2:00 am

      This is a good question! My how to make whipping cream recipe is a substitute cream, not real cream, and cannot be use for all purposes.
      All purpose cream, as made by Nestle, is NOT a fresh dairy cream. It is a manufactured product, made from milk powder and milk fats, and sold in countries which do not have a dairy industry. It is good for some purposes, but it is not real cream. Fresh dairy cream is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!

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